Application of High Amylose Maize Starch in Food, Food Material and Health Product

被引：0
|
作者：
Pan, Wenli [1 ]
Liang, Qian [1 ]
Gao, Qunyu [1 ]
机构：
[1] School of Food Science and Engineering, South China University of Technology, Guangzhou,510640, China
来源：
Science and Technology of Food Industry | 2022年 / 43卷 / 21期
关键词：
Cyclodextrins - Food processing - Starch;
D O I：
10.13386/j.issn1002-0306.2021100231
中图分类号：
学科分类号：
摘要：
High amylose maize starch with more than 50% of amylose has unique physicochemical properties and is widely used in food, packaging, pharmaceutical, paper and textile. Compared with common, waxy maize starch, high amylose maize starch has unique thermal properties, crystalline structure as well as excellent mechanical properties, all of which make it have great application potential in the field of low glycemic index foods, active ingredient encapsulated substrates and biodegradable materials. The structural characteristics, main properties and applications of high amylose maize starch in food ingredients, food processing materials and health products are reviewed. At the same time, its development trend is also prospected, this paper may provide some theoretical reference for the future product development and application of high amylose maize starch in the food field. © The Author(s) 2022.
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页码：396 / 404
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